Mix the gram flour in a bowl with enough water to make a thick sticky consistency. In another bowl add the breadcrumbs, and to a third bowl plain flour, individually dip the tofu, squash, plantain & courgette into the flour then gram flour mixture making sure each piece is covered well then simply coat in the breadcrumb bowl. Once all pieces are coated set aside.

Step2

In a small saucepan fry the onion, carrot, banana, chilli with the garam masala & curry powder until softened. Add the stock, soy sauce & tomato purée. Allow the mix to simmer on a very low heat. In the mean time place the rice into a saucepan & cover with adequate amount of water and place on the stove to cook until sticky. For the coated walnuts simply add all the ingredients to a mixing ball and mix well, place them onto a lined baking tray & into a pre heated oven set at 180 degrees for 12 minutes.

Step3

Heat the sunflower oil in your fryer. You will need to bring the oil to a temperature of approximately 170 degrees Celsius. Add your coated tofu, squash plantain & zucchini in small quantities until golden brown. Then place onto a paper towel to drain off any excess oil. Continue until all pieces are cooked & golden. Once all the above is complete arrange in your bowls & serve Enjoy!

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From a renovated gas station in Burlington, Vermont, to far-off places with names we sometimes mispronounce, the journey that began in 1978 with 2 guys and the ice cream business they built is as legendary as the ice cream is euphoric.

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